Ingredients:

• 450 g salmon, cut into cubes
• 1 cup spinach leaves
• 2 tablespoons chopped fennel
• 1 red onion, chopped
• 1/2 cup feta cheese or Minas cheese
• 100 g grated Parmesan cheese
• 1 tablespoon chopped parsley
• Oregano, to taste
• Salt, to taste
• 3 garlic cloves, minced
• 50 g breadcrumbs
• Zest and juice of 1 lemon
• 2 eggs, beaten

Directions:

In a bowl, add the salmon, spinach, fennel, red onion, feta cheese, Parmesan, parsley, oregano, salt, minced garlic, breadcrumbs, and the lemon zest and juice. Finally, add the beaten eggs.
Mix well until you have a uniform mixture.
Shape the mini burgers with your hands and pan-fry in a nonstick skillet until golden on both sides.

Enjoy!

Ingredients:

For cooking the cod:
1 L milk
700 g desalted salt cod
Thyme sprigs
2 bay leaves
Rosemary (to taste)
A drizzle of olive oil
4 garlic cloves

For the cream:
2 dessertspoons butter
2 dessertspoons wheat flour
2 cups of the milk used to cook the cod
Nutmeg (to taste)
2 tablespoons Dijon mustard

To finish:
3 bread rolls (crumb only)
1 onion, chopped
1 carrot, grated
1 garlic clove, chopped
300 g fresh grated Parmesan cheese
Breadcrumbs (for topping)
Olive oil (for sautéing and finishing)

Directions:

Cook the cod:
In a saucepan, add the milk, desalted salt cod, thyme, bay leaves, rosemary, a drizzle of olive oil, and 3 whole garlic cloves. Cook over low heat for 15 minutes. Reserve the cooking milk.

Prepare the cream:
In another saucepan, melt the butter, add the wheat flour, and cook well until it no longer tastes like raw flour. Add 2 cups of the milk used to cook the cod, season with nutmeg, and add the Dijon mustard. Stir until smooth. Set aside.

Moisten the bread:
Remove the crumb from the bread rolls and moisten it with a little of the milk used to cook the cod. Set aside.

Flake the cod:
Remove the cod from the milk, clean it well by removing the skin and bones, and flake it into pieces.

Sauté the ingredients:
In a skillet, heat a drizzle of olive oil and sauté the onion, the chopped garlic clove, and the grated carrot. Add the flaked cod, drizzle with a bit more olive oil, and mix well. Add the moistened bread and mix until a cohesive mixture forms.

In a baking dish, spread the sautéed cod mixture. Cover with the white sauce. Sprinkle with the grated Parmesan and, on top, a little breadcrumbs. Finish with a drizzle of olive oil.

Bake:
Bake in a preheated oven at 180 °C for 30 minutes, or until golden.

Now it’s ready to serve.